Oatmeal Peanut Butter Chocolate Chip Banana Bread
Prep time: 10 minutes Cook Time: 30 minutes
2 ½ Cups Rolled Oats
1 Cup Mashed Ripe Bananas (3 small or 2 very large bananas)
½ Cup Peanut Butter (Natural)
½ Cup Dark Brown Sugar
2 Tsp. Baking Powder
½ Tsp. Cinnamon
Non-dairy milk or water (if necessary)
1 ½ Cups (dark) Chocolate Chips
Banana Slices for garnish (if desired)
1) Preheat oven to 350◦ F. Lightly oil a loaf pan and set aside.
2) Put rolled oats in a blender or food processor and pulse to a find crumb.
3) Add all of the remaining ingredients except the chocolate chips to the blender and blend until combined. You may need to scrape down the sides and then blend again to get completely combined. (It won’t be completely smooth. The oatmeal will give it a graininess and mixture will be much thicker than traditional banana bread). Alternatively, you can put the oats in a large bowl with all of the other ingredients and mix with a hand mixer.
4) If the batter is very crumbly add a few tablespoons of water or non-dairy milk. You want the batter to be very thick but it should still hold together.
5) Fold in 1 cup of the chocolate chips.
6) Pour batter into prepared loaf pan.
7) Top with remaining chocolate chips and banana slices if desired.
8) Bake for 25-30 minutes until a toothpick comes out clean.
Oat Bran Applesauce Muffins (Makes 24 muffins)
½ Cup Brown Sugar, packed
1 ½ Cups Hodgson Mill Oat Bran Cereal
1 ½ Cups White or Whole Wheat Flour
1 ½ Tsp. Baking Powder
1 ½ Tsp. Baking Soda
½ Tsp. Salt
2 Eggs or 4 Egg Whites
1 Cup Applesauce, chilled
4 Tbsp. Olive Oil
3 Ripe Bananas, mashed
1/8-1/4 Cup Semi-sweet or Dark Chocolate Chips
Preheat oven to 400◦ F. Spray muffin cups with olive oil cooking spray. Blend together dry ingredients. Add eggs, applesauce, olive oil, bananas and chocolate chips. Mix with a spoon until well-blended. Spoon batter into muffin cups. Let stand 10 minutes in pan before baking. Bake 10-15 minutes or until light golden brown.
Deep Dish Cookie Pie *(Makes one 10” pie – 10-12 servings)
2 15-Oz. cans white or garbanzo beans, drained and rinsed well
1 ½ Cups Xylitol or Granulated Sugar of choice
1 Cup Quick-cooking Oats
¼ Cup Applesauce
3 Tbsp. Vegetable oil or melted coconut oil
2 Tsp. Pure Vanilla Extract
2 Tsp. Baking Powder
½ Tsp. Baking Soda
½ Tsp. Salt
1 Cup Chocolate Chips
Preheat oven to 350◦ F. Grease a 10” Springform pan and set aside.
In a high-quality food processor (a blender is not recommended – see Note below) process all ingredients except chocolate chips until completely smooth. Turn off food processor and stir in chocolate chips.
Transfer batter to the prepared pan. Bake for 35-40 minutes until firm. Remove from oven and let cool for 20 minutes before removing the sides from the pan. Cut into slices and top with ice cream if desired.
Refrigerate leftovers in a covered contain for up to 4 days. Or freeze up to a month.
Note: If you must use a blender for this recipe, do so in 2 batches, which gives all ingredients a chance to evenly blend. This is the only way to achieve the correct texture.
*So famous it’s been featured on ABC’s Five O’Clock News. This gooey cookie pie sparked a complete beans-in-dessert revolution on the Internet, inspiring bloggers everywhere to come up with their own cookie, cupcake and pie recipes using beans instead of flour. With over 1,600 comments on the original post on choclatecoveredkatie.com, more and more people fall in love with this recipe each day. Will you be next?
NUTRITION: 200 calories, 8.5 grams Fat, 4.5 grams fiber, 27 grams carbs, 5 grams protein. Weight Watchers PointsPlus Value: 5